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Raisin Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Serve with sweet sauce. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
726Calories
20 gProtein
136 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein20 g
Carbohydrates136 g
Fiber3.8 g
Sugars106 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol267 mg
Sodium433 mg
Potassium767 mg
Calcium334 mg
Iron3.8 mg
Magnesium60 mg
Phosphorus403 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.9 mcg
Vitamin C1.1 mg
Vitamin A159 mcg
Vitamin E0.9 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate72 mcg
Choline236 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1876. The excerpt below is the record exactly as published.
raisins in even rounds on the inside ; line it with thin strips of crumb of breud which have been dned before the fire and well but- tered. After lining, fiU the mould with al- ternate layers of raisins, sugar, and strips of bread, and let the topmost layer be of bread. Mi.x the well-beaten yolks of four eggs with a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.